I received a box of King Arthur Sour Cream Blueberry Scone Mix in one of my Green Mountain Coffee deliveries to pair with their Wild Mountain Blueberry Coffee. It’s my favorite! I decided to tweak the ingredients on the box to make a more lightened up version. I even modified the ingredients in the glaze as well. I’m not much of a baker but I knew I was taking a risk with swapping the ingredients. This was the first time I’ve altered the ingredients on a box mix, I’m glad it was a success. It’s all about trial and error right?!
- 1/2 tsp salt
8 tbsp cold butter8 tbsp cold Brummel & Brown yogurt spread
- 1 large egg
1/2 cup milk1/2 cup unsweetened vanilla almond milk
I followed the directions on the box when mixing the ingredients together. The dough is VERY sticky. When scooping the dough onto the baking sheet I recommend using an ice cream scoop (so all the scones are the same size), sprayed with non stick cooking spray. If you don’t have an ice cream scoop a large spoon will work as well.
- 1 cup confectioners’ sugar
2 to 3 tbsp cream2-3 tbsp unsweetened vanilla almond milk
- 1/2 tsp vanilla
The glaze totally makes these scones! With the above modifications, the scones came out light and moist. Since I used unsweetened almond milk I was concerned the scones would need additional sugar but the glaze made up for that. These pair great with your morning coffee or if you’re craving something sweet.